Chemical Assessment of White Wine during Fermentation Process

  • Teodora Coldea University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
  • Elena Mudura University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
  • Carmen Chircu University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
  • Andrei Borsa University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:10116
Keywords: white wine, chemical parameters, fermentation process monitoring

Abstract

There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobești) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. We aimed to monitorize the evolution of fermentation process parameters (temperature, alcohol content, and real extract) and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract). The results obtained were in accordance to Romanian Legislation.

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Published
2014-05-20
Issue
Vol. 71 No. 1 (2014): Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Section
Research Articles
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